Chocolate Buttermilk Cake
This recipe below will make 2-7" cake layers + 2-5" cake layers
You will mix the recipe 1½X again to make the 2- 10" layers
  • Semi Sweet Baking Chocolate 113g (¾ cup) 4 ounces
  • Natural Cocoa Powder ¼ cup (23g)
  • HOT water ½ cup (120ml)
  • Unsalted Butter *very soft 12 tablespoons (169g)
  • Whole Eggs 5 large (250g)
  • Granulated Sugar 1 cup (200g)
  • Vanilla Extract 1 Tablespoon
  • Buttermilk 1 cup (237ml)
  • All Purpose Flour ¾ cup (98g)
  • Cake Flour 1 cup (120g)
  • Baking Soda 7 g (1½ teaspoons)
  • Salt 3g (½ teaspoon)
  1. Over a double boiler combine add the eggs and sugar and mix well to dissolve the sugar and also heat the eggs to about 115°F
  2. Once the sugar feels dissolved and the eggs are very warm (not hot) place bowl on the Kitchen Aid mixer with the whip attachment and whip on medium to high speed until ribbon stage. Approximately 5 minutes.
  3. In the meantime while the eggs are whipping you can sift together the flour, baking soda and the salt and set that aside.
  4. In another bowl add the cocoa powder to the hot water and vanilla and whisk it smooth.
  5. Add the melted chocolate and very soft butter to the cocoa mixture, whisk smooth (it should look like ganache)
  6. At this point your eggs should be ready, and you will add the entire melted chocolate/cocoa powder mixture to the whipped egg mixture, and mix until it is all uniform, just about 30 seconds more on high speed.
  7. Next we begin alternating the dry ingredients with the buttermilk, beginning with the dry ingredients and ending with the dry. (DRY-LIQUID-DRY-LIQUID-DRY)
  8. Mixing just until incorporated and stop to scrape the sides of your bowl from time to time too.
  9. Pour batter just below half full into greased pans
  10. Bake at 350° F UNTIL ITS DONE
Recipe by Gretchen's Bakery at